2 ½ cup white wine, Riesling or Gewürztraminer, reserving a splash or two

1 lemon, juiced

2 cups water

½ cup sugar, reserving a sprinkle

1 knob ginger root, peeled and sliced

1 stalk of lemongrass, bruised

1 cinnamon stick

2 whole star anise pods

2 bosc pears, peeled and cored from the bottom leaving the stem

2 or 3 oz. duck skin

3 clementines, 2 juiced and zested; 1 segmented for for garnish

1 cup heavy cream, reduced by half

3 duck eggs, separated

Bring the first eight ingredients, only half of the sugar, to a boil and reduce heat to a simmer.

Carefully add the pears and cook until tender. Remove pears from poaching liquid and cool. Reduce liquid to a syrup viscosity.

Season the duck skin with salt and sugar. Render in a skillet until golden and crispy. Place on a paper towel to drain and set aside. Combine the zest, juice and heavy cream in a small sauce pan. On low heat reduce until thick.

Meanwhile, combine yolks, a splash or two white wine and place on a double boiler while whisking vigorously until ribbons appear. Slowly whisk in cream. Place pears on a plate sauce with zabaglione and the reduced poaching liquid, garnish with crispy duck skin.